This homemade vegan enchilada sauce is the multitasker your kitchen's been waiting for. Bold, zesty, and a snap to make – we're talking 10 minutes tops! It's the kind of recipe that makes you think, "Why didn't I try this sooner?"
Let's Talk Flavor:
Garlic and onion powders are key for a full-bodied aroma, with vegetable broth or water to bring it all together. The cornstarch slurry (sub arrowroot if you prefer) is the final touch for that perfectly thickened texture.
Tomato paste kicks off the base with its rich tomato flavor, while essential cumin adds the classic enchilada zest. Paprika and chili powder toss in a smoky sweetness and a touch of heat, respectively.
How to use vegan enchilada sauce?
- Enchiladas: Ideal for smothering over rolled tortillas filled with beans, veggies, or tofu.
- Vegan Tacos & Burritos: Adds a flavorful kick to your favorite taco or burrito fillings.
- Grain Bowls: Drizzle it on bowls with quinoa, rice, and your choice of plant-based toppings.
- On Baked Potatoes: Spoon over steamed or baked potatoes for a hearty meal.
- In Soups or Chili: Stir into your vegan chili or soups for extra depth of flavor.
- With Pasta: Mix into your pasta for a Mexican-style pasta dish.
- As a Dip: Combine with vegan cream cheese for a tasty chip or veggie dip.
- In Casseroles: Layer it in vegan lasagna or use in other casserole recipes.
- Breakfast Boost: Pour over a tofu scramble or in a breakfast burrito.
- Vegan Pizza Sauce: Spread it on pizza crust for an enchilada-style pizza.
Can you meal prep the sauce or freeze?
Meal Prep Ready This sauce is a meal prep hero. Make a batch on Sunday, and you'll have a ready-to-go ingredient that can be used in multiple dishes throughout the week.
Freezer Friendly Got leftovers? No problem. This sauce freezes beautifully, making your future self thankful on those busy nights when you need a quick flavor boost.
Versatility at Its Best Don't just think enchiladas. This sauce can top off your tacos, transform into a chili base, or top off yummy grain bowl. It’s all about making your meals easier and more delicious.
What is a slurry?
We’re keeping it smooth with a cornstarch slurry—a tablespoon of cornstarch mixed with a couple tablespoon of water. This is our secret weapon for that velvety texture without the need for oil.
What are the ingredients for this recipe?
- Tomato paste
- Chili powder
- Garlic powder
- Onion powder
- Vegetable broth or water for the base
- Apple cider vinegar
- Cornstarch and water for the slurry (can substitute arrowroot)
What equipment do you need?
- A whisk
- A small pot
How do you make the sauce?
Slurry Time: In a small bowl, whisk together corn starch and water until smooth. This slurry's gonna be the key to that saucy consistency.
Toast the Paste: Fire up the stove, medium heat. Plop the tomato paste into the pot and stir it around until it gets a bit caramelized. This is where those deep, rich flavors start to build.
Spice it Up: Sprinkle in cumin, paprika, chili powder, garlic powder, and onion powder. Let them get cozy with the tomato paste for about a minute. You’ll smell the magic happening.
Liquify: Time to turn it into a sauce. Slowly add in the broth or water while you whisk. Keep it moving to dodge any lumps.
Thicken Up: Bring the mix to a simmer, then slide in the slurry. Give it a few minutes, keep the whisk action light and steady, and watch as it thickens into saucy perfection.
And there you have it! You’ve just made an amazing vegan enchilada sauce. Let it cool before you dig in, or store it for later – because this sauce will be just as delightful tomorrow.
Excited about our Vegan Enchilada Sauce? Try it with the Vegan Black Bean Enchiladas and let me know how it goes! Share your photos and thoughts in the comments, or tag @ShellyPlantBasedFoody. Don't forget to subscribe for more easy, plant based recipes. Happy cooking!"
- 3 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 2 cup vegetable broth or water
- salt and pepper to taste
- 1 tablespoon corn starch substitute arrowroot
- 3 tablespoon water
- Make the slurry for the sauce. Mix the water and corn starch together and set aside.
- In a saucepan, add the tomato paste over medium heat.
- Stir the paste continuously for about 2-3 minutes. It should darken slightly, and you'll smell a sweet, intense aroma, indicating caramelization.
- Add the spices to the tomato paste, stirring them together and cooking for another minute to toast the spices, which releases their flavors.
- Gradually pour in the rest of the vegetable broth, stirring to combine everything well.
- Stir in the slurry slowly, ensuring it integrates smoothly into the sauce without clumps.
- Simmer the mixture while stirring frequently until it thickens to your desired consistency, typically about 5-10 minutes.
- Remove from the heat. Salt and pepper to taste.